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Pioneer Woman Chicken and Noodles

Pioneer Woman Chicken and Noodles

Erin Table for Seven
This Pioneer Woman Chicken and Noodles dish is a combination of chicken noodle soup and chicken pot pie. It is creamy, thick, and very hearty. This easy Pioneer Woman Chicken and Noodles recipe combines chicken, noodles, and a variety of vegetables to make a creamy, cozy, traditional meal that the entire family will appreciate. It’s the ideal substantial dish for cold evenings, and it’s fast and simple to prepare on weeknights.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 627 kcal

Ingredients
  

  • 3 cups shredded cooked chicken I used rotisserie chicken
  • 2 tablespoons extra virgin olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups diced carrots about 3 large carrots
  • 2 ½ cups low sodium chicken stock or chicken broth, divided
  • 1 bay leaf
  • 1 fresh thyme sprig or 1 teaspoon dried thyme
  • 1 teaspoon Kosher salt or sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 cup diced celery
  • 1 pound dry wide egg noodles or noodles of your choice
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk divided
  • 1 cup frozen peas

Garnish:

  • fresh herbs (parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Instructions
 

  • In a large saucepan or Dutch oven, sauté chopped onion in olive oil over medium heat for approximately 5 minutes, or until transparent. Continue sautéing the garlic and carrots for a further minute, stirring constantly.
  • Add 1 1/2 cups chicken stock or broth, bay leaf, salt, pepper, and thyme, and simmer over medium heat. Cook until tender, about 5 to 7 minutes.
  • Add celery and the remaining chicken stock or broth, and bring to a boil. Add the noodles and simmer, uncovered, for 5 minutes.
  • While boiling the noodles, make the roux. In a small pan, heat butter before whisking in the flour. Cook for one minute before adding one cup of milk and simmering for two to three minutes until thickened. Remove from heat.
  • Incorporate the remaining one cup of milk, frozen peas, and made roux into the saucepan containing the noodles. Stir to mix.
  • Add the shredded chicken and continue simmering over medium heat until the sauce has reached the desired consistency.
  • Serve with fresh herbs, Parmesan, smoky paprika, or freshly ground black pepper.

Notes

  • Have fun with the noodles! This time, I used artisan egg noodles, but if we’re feeling ambitious, we’ll whip up a fast batch of handmade noodles. They need a shorter cooking time, so keep that in mind. You may also use Amish noodles or any other kind of pasta, such as fettuccine.
  • The Pioneer Woman Chicken and Noodles soup get thicker the longer it cooks. In addition to the roux, the starch from the noodles will thicken the soup. Simply add extra milk or chicken stock if the Pioneer Woman Chicken and Noodles soup becomes too thick.
  • Garnish options Include freshly grated Parmesan cheese, smoked paprika, and fresh herbs. Enjoy yourself and take advantage of this chance to add a bit extra flavor and flair to the Pioneer Woman Chicken and Noodles.
  • Make sure to use a big Dutch oven or deep pot to avoid splashing or boiling over.

Nutrition

Calories: 627kcalCarbohydrates: 72gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 141mgSodium: 562mgPotassium: 835mgFiber: 6gSugar: 10gVitamin A: 7782IUVitamin C: 15mgCalcium: 177mgIron: 3mg
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